Flower & Herb Butter Recipe

Flower & Herb Butter

Flower & Herb Butter is fun to make and it is looks really pretty, it kind of reminds me of confetti. I have been using fresh or dried herbs in my cooking for many years and in the past few years I have been greatly intrigued by edible flowers. Now that I have this big garden I have many various assorted herbs and edible flowers. So, now is the time to start experimenting.

You can pretty much use the flower & herb butter on what ever you put regular butter on. I made it specifically to use on the zucchini bread that I made. I have had zucchinis for days and needed a way to utilize them. Sooner or later I will probably share the zucchini bread recipe too.

You can use either fresh or dried flowers or herbs, but keep in mind that you would need only about 25% of the volume of dry flowers or herbs for fresh ones in the recipe (when I made it I used fresh). Also you can adjust the amount of ingredients in this recipe to your specific taste.

Flower & Herb Butter

Ingredients: 

• 1 Cup Unsalted Butter (Two sticks/room temp)
• 2 Tablespoons Edible Flowers (I used blue bachelor buttons, pink rose petals, lavender, orange nasturtiums & yellow calendula) 
• 1 Tablespoon Herbs (I used rosemary, thyme & chives)
• A Pinch of Salt - (I used Pink Himalayan salt)

Directions: 

1. Separate the petals of the flowers and remove any stalks, sepals etc. If the flowers are large, tear the petals, keeping the size of all the flowers uniform as much possible. Small dried flowers can be taken as they are. Shred/ slice the herbs to a uniform and small size.
2. Put the soft room temp butter in a small bowl, add the flowers, herbs and salt to the butter and blend together. Spoon butter into a small jar.

*You can add what ever edible flowers or herbs you would like to the blend. Your flower & herb butter is ready to eat now.

Enjoy!

Until next time.

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